| Level: | Easy |
| Total: | 35 min |
| Active: | 10 min |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons salted butter
- 2 cups pancake batter (from a “just add water” mix)
- 1 cup Greek yogurt
- 1 teaspoon almond extract
- 1 pint fresh raspberries
- 1/2 cup milk chocolate chips
- 1/4 cup sliced almonds, for garnish
- Powdered sugar, for garnish
- 1 pint vanilla ice cream, for topping
Instructions
- Position an oven rack in the center of the oven and preheat to 425 degrees F (or preheat a grill to 425 degrees F). Melt the butter in a cast-iron pan, tilting the pan to coat the sides.
- In a large bowl, mix the pancake batter (according to the package instructions, with the amount of water listed), yogurt and extract. Rest for 10 minutes, then pour the batter into the prepared pan. Add the raspberries and chocolate chips.
- Place the pan in the oven on the center rack or on the grill over indirect heat. Cook until the batter fluffs up and the center is slightly set, 20 to 25 minutes.
- Top with the almonds and a dusting of powdered sugar. Serve warm with a scoop of ice cream.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 323 |
| Total Fat | 18 g |
| Saturated Fat | 10 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 5 g |
| Sugar | 28 g |
| Protein | 7 g |
| Cholesterol | 39 mg |
| Sodium | 105 mg |
Reviews
This is not a clafouti. Sigh.
I used peaches, white chocolate chips , and pecans. It was delicious!!! I added extra butter and cooked longer, but it was amazing!!! Thanks Sunny. I will prepare it again!
Completely lacks that creamy custard flavor that I associate with calfoutis…. that being said it’s a very good, not too sweet dessert. I took another reviewers advice and added a little extra butter, substituted 1/2 cup sugar for the chocolate chips, instead of almond extract (which I’m not fond of) I used coconut extract (which tends to read as buttery in the final product) and sprinkled a little bit of sugar over the top for a nice crispy crunch on the final product. worth making again , I think I’ll continue to tweak this recipe.
Easy, quick and a great way to use up berries. I made it with blackberries and skipped the chocolate chips because I thought it would be too sweet. Cam out great!
This was fantastic! My 8 year old made it after watching The Kitchen.
I can’t wait to make it for a brunch.
This was delicious! A nice change for brunch. Do need to use two more TBLS. butter, don’t overmix the batter and make sure to let it set ten minutes. I used part cherries, (halved), and part blueberries. It was done in fifteen minutes. My company loved it! First time making it, won’t be my last. Thanks Kitchen/Sunny
I LOVE Sunny and the Kitchen, but this was awful! I used a popular pancake mix and followed directions exactly. Unfortunately, nobody ate more than a spoonful. No surprise, it tasted like pancake mix, and the texture was rubbery. It was not nearly sweet enough and the raspberries were too sour. It got dumped in the trash the next morning.
Love, love, loved this! Actually we had the show on, were both doing Saturday chores & husband saw this and demanded we make it. He even suggested I go out and buy the cast iron fry pan since we could make on grill. He was charcoal grilling chicken for supper. So I ordered the pan from Walmart……Pioneer Woman had a great offer.
Well, let me tell you, it was a WONDERFUL. I have made before using sweet cherries I picked and from scratch pancake batter. It was ok. This was superb! Only thing dif I did was to increase butter to 4 tablespoons and made in oven. Glad i increased the butter – around one side, it got crisped and OMG, heaven! Great recipe cause as Jeff said, not overly sweet – did need the sprinkle of powered sugar. Plus we put whipped cream on top instead of ice cream. My husband took remainder to work today! Soooooooo good! Love many of Sunny’s down to earth recipes.